Swiss Meringues

6 Jul

Sound fancy and complicated? They’re really not, there are three main types of meringues that people make: French, Italian and Swiss. They all end up with the same thing so it doesn’t really matter which method/type you use 🙂

Meringue5

Ingredients:
280g Egg White
560g Caster sugar

Estimated time: 120-80 minutes

Directions:
Weigh your egg whites into a bowl along with your caster sugar. Mix these together with a spoon. If you want to change the colour of your meringues mix the colouring in now, I made mine green as I was using them to be the trees on my dads birthday cake!

Meringue1

Once these are mixed together place the bowl on top of a saucepan filled with a few inches of water to create a Bain Marie. Gently heat the pan and occasionally stir the egg mix to see whether the sugar has dissolved. A good easy way to test this is by running the spoon through the mix and then drawing a line in it with your finger, you’ll be able to feel they grains of sugar if they haven’t dissolved.

Meringue2

When the syrup is clear and the sugar is completely dissolved pour the syrup into a mixing bowl and start it whisking on a medium speed. Of course you can do this by hand but it will take a while and your hand may well fall off! Or you can use a hand held electric whisk :p

Keep whisking the meringue until stiff peaks form, test this by simply lifting the whisk out of the mix, if the peaks hold then you’re done 🙂

Meringue3

Now you can either pipe your meringues into shapes or (as I did) just spoon them onto a lined tray. Place these trays into the oven heated to 110c and leave for 1-2 hours, check how they’re doing after the first hour. What you’re checking is that the outside is becoming solid, after the first hour you an try lifting one meringue up. If its stuck to the paper then its not ready at all. Once cooked you will be able to pick them up and the bottom will be solid, but if you break one open the middle will still be a bit gooey.

Meringue4

Once cooked allow them to cool on a rack before covering with cream and fruit!! Or if you’re storing them place them in an airtight container as this will keep them nice and fresh 🙂

Meringue5

And enjoy these are one of the easiest ways to make meringues as you can happily leave them with the knowledge that nothing will happen! These make wonderful light desserts and are brilliant for summer evenings in the sun 🙂 hope you enjoy everyone!!

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